DIRECTIONS – put desired number of glass dessert plates in freezer. Recipe makes about 6 scoops of ice cream. In a food processor, add frozen watermelon and heavy cream or full fat coconut milk. Process slowly, breaking down the frozen watermelon and incorporating the cream or coconut milk. Do not over process. It’s better if Ice cream remains thick and partially frozen, even if small pieces of watermelon remain. Taste mixture. If it’s not sweet enough for your taste, add a few drops of 100% Liquid Stevia or a bit of raw honey or pure maple syrup to sweeten to taste. If using a small or mini food processor, make ice cream in two batches. Ice cream will be very soft. Remove dessert plates from freezer. Using an ice cream scoop, for a ball of ice cream. Place scoop of ice cream on plate. Adding up to 3 scoops per serving. Return ice cream on dessert plates to freezer for 15 to 20 minutes until ice cream firms up. Remove from freezer. Optional – garnish each serving with fresh sprig of mint. Serve immediately.

PLEASE NOTE – if using liquid Stevia make sure to use all natural, 100% liquid Stevia. Without any additives or fillers. This brand is good…